@i7__k80: 🙂👌🏻 #عمحاكيك🖤🐆 #عبارات_جميلة_وقويه😉🖤؟ #عبود #لادلبي #اعادة_النشر🔃

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Tuesday 30 June 2026 15:27:05 GMT

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(👇recipe) 38 Calorie Protein Creamy Oreo Nutella Hit that follow button — ✳️ Macros per tbsp (makes 13 tbsp): 38 Cals, 1.5g Net Carbs, 2g Fat, 4.5g Protein Over 200g protein for that big bowl in the video ✳️ Ingredients Base: 34g (¼ cup) Raw Hazelnuts 95mL (6 to 7 tbsp) Unsweetened Almond Milk 2 Scoops Chocolate Protein (casein or whey/casein blend preferred) (@legion code nickkaz saves $$) 8g (1½ tbsp) Cocoa Powder 30g (2½ tbsp) Granulated Sugar Substitute ¼ tsp Salt 1g Xanthan Gum (optional adds extra thickness to Nutella) Mix-ins/Topping: 1 Oreo, crushed inside Extra Oreos (*optional*) ✳️ Directions 1. Roast hazelnuts at 350°F (175°C) for 8 to 10 minutes, then rub skin off. 2. Blend hazelnuts ALONE as first step until completely smooth, glossy, and almost runny. Don’t rush this. 3. Add almond milk, protein, cocoa, sweetener, salt, and xanthan. Blend until super super smooth and thick. 4. Texture check: too fcking thick? Add tiny splashes of almond milk. Too thin? Pinch more xanthan or let it sit. 5. Chill in the fridge 30–45 minutes (not overnight. it gets too stiff). 6. Stir aggressively once before scooping. Fold in your crushed Oreos last. ✳️ Note: whey/casein blend gives you that thick, stretchy pull. Pure whey will work but won’t hit the same texture.

(👇recipe) 38 Calorie Protein Creamy Oreo Nutella Hit that follow button — ✳️ Macros per tbsp (makes 13 tbsp): 38 Cals, 1.5g Net Carbs, 2g Fat, 4.5g Protein Over 200g protein for that big bowl in the video ✳️ Ingredients Base: 34g (¼ cup) Raw Hazelnuts 95mL (6 to 7 tbsp) Unsweetened Almond Milk 2 Scoops Chocolate Protein (casein or whey/casein blend preferred) (@legion code nickkaz saves $$) 8g (1½ tbsp) Cocoa Powder 30g (2½ tbsp) Granulated Sugar Substitute ¼ tsp Salt 1g Xanthan Gum (optional adds extra thickness to Nutella) Mix-ins/Topping: 1 Oreo, crushed inside Extra Oreos (*optional*) ✳️ Directions 1. Roast hazelnuts at 350°F (175°C) for 8 to 10 minutes, then rub skin off. 2. Blend hazelnuts ALONE as first step until completely smooth, glossy, and almost runny. Don’t rush this. 3. Add almond milk, protein, cocoa, sweetener, salt, and xanthan. Blend until super super smooth and thick. 4. Texture check: too fcking thick? Add tiny splashes of almond milk. Too thin? Pinch more xanthan or let it sit. 5. Chill in the fridge 30–45 minutes (not overnight. it gets too stiff). 6. Stir aggressively once before scooping. Fold in your crushed Oreos last. ✳️ Note: whey/casein blend gives you that thick, stretchy pull. Pure whey will work but won’t hit the same texture.

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